Potato Soup Crock Pot

Potato Soup Crock Pot | Best Creamy Slow Cooker Recipe

ByBella Skye

Delicious potato soup crock pot

Potato soup crock pot recipes are the definition of comfort food with minimal effort. By letting the slow cooker do the work, you end up with a soup that’s creamy, hearty, and deeply satisfying. The flavor comes from slowly simmered potatoes, onions, broth, and seasonings, which break down over hours into a velvety base. With a few finishing touches like cream, cheese, or bacon, it becomes one of the best crock pot meals soup lovers could ask for.

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People love this dish because it’s dependable, filling, and versatile. It works for cold-weather nights, busy weekdays, or even gatherings when you want a dish that can sit warm on the counter. Among crockpot easy dinner recipes, this one stands out as one of the true classics simple meals crockpot cooking at its best.

Why You’ll Love This Recipe

From a chef’s perspective, here’s what makes this crockpot recipe potato soup so rewarding:

  • Effortless cooking with depth of flavor – A slow cooker extracts flavor gently over time. The potatoes release starch, naturally thickening the soup without needing complicated techniques.
  • Reliable for busy schedules – This is one of those 4 hour crock pot meals that can also stretch to 6 or 8 hours, depending on your day. It fits seamlessly into different routines.
  • Crowd-pleasing comfort – Potato soup is universally loved. It’s creamy, savory, and customizable, which makes it a centerpiece among comfort food crockpot dishes.
  • Budget-friendly ingredients – Potatoes, onions, and broth are inexpensive staples, proving that the best crock pot potato soup doesn’t need pricey ingredients.
  • Flexible finishing touches – You can keep it light with broth and herbs or make it indulgent with cream, cheese, and bacon. Both versions feel special.
Potato Soup Crock Pot

Preparation and Cooking Time

  • Prep time: 15 minutes
  • Cooking time: 4–6 hours (low) or 3–4 hours (high)
  • Total time: About 4–6 hours and 15 minutes

Ingredients

For 6 servings:

  • 6 medium russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 1 cup milk (whole milk recommended)
  • ½ cup heavy cream (optional, for richness)
  • 1 cup shredded cheddar cheese
  • 4 strips bacon, cooked crisp and crumbled (optional)
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 tsp salt, adjust to taste
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 2 tbsp chopped fresh parsley for garnish

Notes on substitutions:

  • Swap russet potatoes for Yukon golds if you prefer a creamier, slightly buttery texture.
  • For a lighter version, skip the cream and use evaporated milk.
  • Use turkey bacon or smoked sausage for variation.
  • Dairy-free? Replace milk and cream with unsweetened oat milk or almond milk.
Potato Soup Crock Pot

Step-by-Step Instructions

chef 1

Step 1: Prep your ingredients

Peel and dice the potatoes into small cubes so they cook evenly. Dice onions, carrots, and celery for aromatics. Prepping everything before starting is essential in crockpot meals soup cooking you won’t be lifting the lid often once it starts.

chef 1

Step 2: Layer into the crock pot

Place potatoes, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and butter into the crock pot. Layering ensures flavors develop evenly during the long cook.

chef 1

Step 3: Slow cook to develop flavor

Cover and cook on low for 6 hours or high for 3–4 hours. The potatoes should be fork-tender, almost breaking apart. The long, slow cooking time is what separates this from stovetop soup; it deepens the flavor without constant stirring.

chef 1

Step 4: Mash lightly for creaminess

When potatoes are done, use a potato masher to mash about half the soup inside the crock pot. This technique thickens the soup naturally while leaving enough chunks for texture. Avoid blending completely you want body, not a puree.

chef 1

Step 5: Add dairy and cheese

Stir in milk and cream. Let it warm through for about 10 minutes, then add shredded cheddar cheese. The cheese should melt smoothly into the soup. Adding dairy too early can cause curdling, so always wait until the end.

chef 1

Step 6: Finish with toppings

Serve hot, topped with crumbled bacon, fresh parsley, and extra cheese if desired. These finishing touches turn simple meals crockpot style into something that feels restaurant-worthy.

How to Serve

  • Plating: Use wide soup bowls to show off the hearty texture. Garnish with a swirl of cream and parsley for visual appeal.
  • Side dishes: Serve with warm crusty bread, garlic toast, or a green salad for balance.
  • Extras: A drizzle of hot sauce, sour cream, or chives makes each bowl customizable.
Potato Soup Crock Pot

Additional Tips

  • Always taste before serving potatoes can dull seasoning, so adjust salt at the end.
  • Don’t lift the lid often; every peek adds 20 minutes to the cooking time.
  • For an extra creamy finish, stir in a dollop of sour cream right before serving.
  • Make it ahead: prep everything the night before, refrigerate in the crock insert, then start cooking in the morning.

Recipe Variations

  • Loaded baked potato soup style: Add sour cream, extra cheddar, and chives.
  • Vegetarian version: Use vegetable broth and skip bacon. Add mushrooms for umami.
  • Lighter option: Replace cream with Greek yogurt at the end for tangy creaminess.

Freezing and Storage

  • Refrigerator: Store in airtight containers up to 3 days. Reheat gently on the stovetop or in the microwave, stirring often.
  • Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 2 months.
  • Reheating: Defrost overnight in the fridge and reheat slowly on the stove. If soup thickens, add a splash of broth or milk.

Nutritional Information (per serving, approximate)

  • Calories: 310
  • Protein: 10 g
  • Carbohydrates: 35 g
  • Fat: 14 g
  • Fiber: 4 g
  • Sodium: 680 mg

Final Words

Making potato soup crock pot style is about combining simplicity with comfort. It’s one of those crock pot best recipes that proves you don’t need complicated steps to produce deep, satisfying flavor. Among soups in crockpot easy options, this is a standout hearty, budget-friendly, and always welcome at the table. By mastering this recipe, you add a versatile dish to your rotation of crockpot easy dinner recipes that can serve as a quick weekday meal, a slow Sunday supper, or even the star of a cozy gathering.

FAQ’s

Yes, set it on low for 6–8 hours. In the morning, mash, add dairy, and reheat before serving.

Russet potatoes give thickness, while Yukon golds add creaminess. Both work well depending on your preference.

Absolutely. Use vegetable broth and unsweetened almond or oat milk instead of dairy. Skip the cheese or use a vegan alternative.

Yes. Ham, smoked sausage, or shredded chicken all work beautifully. Add them in step 2 so they cook with the soup.

Mash more of the potatoes or stir in a slurry of cornstarch and water at the end if you want extra body.

Potato Soup Crock Pot | Best Creamy Slow Cooker Recipe
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Potato Soup Crock Pot | Best Creamy Slow Cooker Recipe

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

4

hours 
Calories

310

kcal

Ingredients

  • 6 medium russet potatoes, peeled and diced into ½-inch cubes

  • 1 medium onion, finely chopped

  • 2 medium carrots, peeled and diced

  • 2 celery stalks, diced

  • 4 cups chicken broth (or vegetable broth for vegetarian)

  • 1 cup milk (whole milk recommended)

  • ½ cup heavy cream (optional, for richness)

  • 1 cup shredded cheddar cheese

  • 4 strips bacon, cooked crisp and crumbled (optional)

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 1 tsp salt, adjust to taste

  • ½ tsp black pepper

  • ½ tsp dried thyme

  • 2 tbsp chopped fresh parsley for garnish

Directions

  • Peel and dice the potatoes into small cubes so they cook evenly. Dice onions, carrots, and celery for aromatics. Prepping everything before starting is essential in crockpot meals soup cooking you won’t be lifting the lid often once it starts.
  • Place potatoes, onion, carrots, celery, garlic, broth, salt, pepper, thyme, and butter into the crock pot. Layering ensures flavors develop evenly during the long cook.
  • Cover and cook on low for 6 hours or high for 3–4 hours. The potatoes should be fork-tender, almost breaking apart. The long, slow cooking time is what separates this from stovetop soup; it deepens the flavor without constant stirring.
  • When potatoes are done, use a potato masher to mash about half the soup inside the crock pot. This technique thickens the soup naturally while leaving enough chunks for texture. Avoid blending completely you want body, not a puree.
  • Stir in milk and cream. Let it warm through for about 10 minutes, then add shredded cheddar cheese. The cheese should melt smoothly into the soup. Adding dairy too early can cause curdling, so always wait until the end.
  • Serve hot, topped with crumbled bacon, fresh parsley, and extra cheese if desired. These finishing touches turn simple meals crockpot style into something that feels restaurant-worthy.

Notes

  • Always taste before serving potatoes can dull seasoning, so adjust salt at the end.
  • Don’t lift the lid often; every peek adds 20 minutes to the cooking time.
  • For an extra creamy finish, stir in a dollop of sour cream right before serving.
  • Make it ahead: prep everything the night before, refrigerate in the crock insert, then start cooking in the morning.

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